Enter the potato fritter… it’s the perfect base or bottom and top for a sandwich. It can basically replace bread.
These potato fritters pair with:
- Soft eggs (my personal favorite)
- Pulled pork
- Pulled chicken
- Burger (all types)
- There are actually endless options…
They are paleo, Whole30 compliant, and delicious! We’ve been eating a fair amount of bread lately and I wanted to cut down on our consumption so I made these fritters. They are the perfect bottom for a burger or open-faced sandwich.
When I first made these, I started cooking these early because I wasn’t sure how long the potatoes would take to cook. The recipe made about 12 patties in total. Between my husband and I, we ate three before dinner. (No wonder there was leftover salad!)
I love potatoes and I could probably eat them every meal. Anyone else love potatoes as much as I do? My mom has told me that when she was pregnant she craved potatoes. I am convinced that is why I love them. Whole30 would be a definite struggle without them.
If you like to meal prep, these would be a perfect candidate as they’re so versatile. They can be used in breakfast, lunch, or dinner. I made these for dinner with grilled halibut (from Salmon Sisters) and sautéed asparagus. Enjoy!
- 3 medium russet potatoes [approximately 1.5 lbs]
- 1 cup almond flour
- 2 eggs
- 3 tsp extra virgin olive oil [EVOO]
- salt and pepper, to taste
Spiralize potatoes (my favorite spiralizer). Chop spiralized potatoes and place into large bowl. Add almond flour, eggs, olive oil and salt and pepper to the bowl. Stir to combine
Heat large skillet on medium-high heat. Make 3 inch diameter patties out of the mixture about 1/2 an inch thick. Flatten with palm
Cook until nicely browned (approximately 5-10 minutes one side). Flip and cook other side. Repeat until you’ve used entire mixture. Serve & enjoy!
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